Mérieux NutriSciences Online Training Academy North America

The Foreign Supplier Verification Programs workshop provides the credentials to meet FDA requirements for the development and implementation of a Foreign Supplier Verification Program (FSVP). The 2-day course provides the training necessary for the development of a foreign supplier verification program as required by FDA as part of the Food Safety Modernization Act. Participants will learn the key elements of a foreign supplier verification program - hazard analysis, supplier evaluation and approval, importer identification and record keeping. The curriculum is designed for importing professionals with responsibility for developing foreign supplier verification programs, implementing or monitoring food safety activities associated with food imports. Upon successful completion of this course, students will earn a Foreign Supplier Verification Program certificate issued by the FSPCA. Click here to view the full course agenda. Times listed are Central Time. Note: Students must attend and participate in all live sessions in order to qualify to receive their FSVP certificates. Requirements: Computer with working camera and microphone  Strong internet connection Instructor Jeff Lucas, Sr. Director of Expert Services, Mérieux NutriSciences Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over two days, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal. Click here to view the course agenda. Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded. Requirements: Computer with working camera and microphone  Strong internet connection Click here for information about our cancellation policy. Read more

Prepare your team for a confident and successful transition to SQF Edition 10 with this interactive, 4-hour instructor-led workshop. As audits under the new edition are anticipated to begin as early as 2027, sites need to start planning now — not later — to understand what’s changed and how to implement those changes effectively. Designed specifically for SQF Practitioners, quality assurance professionals, and certified site teams, this course goes beyond high-level updates to actively build your ability to interpret the revised Code and apply it to your system. Participants will walk through Edition 10 structural changes, learn where and how new requirements are located in the digitized Code, and gain hands-on experience evaluating their own programs. Guided activities help you identify gaps, prioritize changes, and develop a realistic transition plan tailored to your site. Key focus areas include: Navigating the digitized SQF Code with purpose Understanding major updates such as Change Management and Food Safety Culture Assessment Plans Evaluating risks and scoring implications under Edition 10 Translating Code requirements into practical implementation steps Building a 30-day action plan to support early and effective readiness This course is highly interactive — combining virtual discussions, live Code navigation, scenario exercises, and action planning — so you leave not just informed, but ready to lead your organization through the transition with confidence. Whether your audit is scheduled before or after the Edition 10 enforcement date, early preparation helps ensure smoother implementation and stronger system performance when the new Code takes effect. Note: Students must attend and participate in the entirety of the live session in order to earn their certificate. Session will not be recorded. Requirements: Computer with camera and microphone  Strong internet connection Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more

This very detailed video discusses proper employee hygiene practices and what to do if employees are ill. Personal hygiene habits, correct hand washing procedures, jewelry, and proper use of hair and beard nets are addressed. Good Manufacturing Practices (GMPs) and prevention of product contamination are also discussed. Personal hygiene and proper frock and glove usage Good Manufacturing Practices (GMPs) Prevention of product contamination Your purchase includes a facilitator's manual, a quiz packet, and certificates for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read more

This recorded one-hour webinar is designed to equip food production professionals with essential skills in swabbing techniques for detecting microbial contaminants.  In this session, participants will learn the importance of environmental monitoring and how to effectively implement swabbing protocols to maintain food safety standards.  This course is available to you for 6 months from date of purchase. Read more

Environmental Monitoring Implementation Practices and Procedures  An Aseptic Swabbing Techniques Training Program for Sampling the Environment and Equipment Environmental monitoring is an important component in a food safety program. An environmental monitoring program helps companies measure the effectiveness of contamination control measures, such as good manufacturing practices (GMPs) and sanitation in the food processing environment. A well designed environmental monitoring program can be used to detect the presence of foodborne pathogens and indicator microorganisms on food equipment, food contact surfaces, non-food contact surfaces and in the food facility environment. While sampling protocols and techniques vary among companies, this program will provide you with practical guidelines to ensure best practices. The 10 part training program was also specifically designed to enable you and your manager to discuss the specific details of your sampling program. Lesson Topics: Microbiological Concerns and Monitoring Importance of Employee Hygiene and Protective Gear Preparation of Supplies for Sample Collection Preventing Cross-Contamination Overview of the Environmental and Equipment Monitoring Program Aseptic Swabbing Techniques Using Sponges Aseptic Swabbing Techniques Using Cotton Tip Swabs Sampling Varied Surfaces Procedures to Ship Samples Appendix A. EnviroMap This course will be available to you for 1 year from the date of purchase.​ Looking for this training in Spanish? Click here. Read more